Easy Corned Beef and Cabbage Recipe (Tender & Juicy)
Learn how to make the best corned beef and cabbage recipe! This easy, juicy, and flavorful corned beef dinner is perfect for St. Patrick’s Day or a cozy family meal.
Servings: 6 servings
Calories: 579kcal
Equipment
Ingredients
- 2.5 lb corned beef brisket it comes in a package marinated in brine, rinse before cooking it
- 1 tablespoon montreal steak spice
- 3 bay leaves
- 22 oz Guinness beer
- 1 lb baby potatoes
- 3 carrots cut into chunky pieces
- 1 small cabbage cut into 4 pieces
- 1 teaspoon salt or to taste
- 4 tablespoons butter for serving
- 1 tablespoon parsley for garnish, finely chopped
Instructions
- Into a dutch oven add coned beef, bay leaves and Montreal steak spice. Pour in beer and add enough water to cover the meat.
- Bring it to a boil, then reduce the heat, cover and simmer for 2 ½ -3 hours.
- Next, remove the meat from the pot and cover with foil paper & place it into the oven at 225F to keep warm. Add potatoes, carrots and cabbage to the pot and bring it to a boil. Reduce the heat and simmer until vegetables are cooked thru, about 20 minutes, more if needed. Transfer onto a plate.
- Slice corned beef into slices and place it over the vegetables, add sliced butter over the top and place it into the oven for few seconds so the butter melts. Or melt the butter and pour it over corned beef and vegetables. Garnish with chopped parsley and serve with delicious Irish soda bread!
Video
Notes
- Rinse the corned beef first. Rinsing the brisket under cold water removes excess salt from the curing brine and helps balance the flavor.
- Cook it low and slow. Corned beef becomes tender when simmered gently for several hours. Avoid boiling the meat rapidly, as this can make it tough.
- Slice against the grain. After cooking, slice the corned beef across the grain for the most tender pieces.
- Add cabbage last. Cabbage cooks quickly, so add it during the last 15–20 minutes of cooking to prevent it from becoming too soft.
- Use the spice packet. Most corned beef briskets come with a spice packet that adds classic flavor to the broth.
- Make it ahead. Corned beef tastes even better the next day once the flavors have had time to develop.
- Save the broth. The flavorful broth can be used to cook extra vegetables or added to soups.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cooked corned beef freezes well for up to 2 months. Slice it first for easier reheating.
Nutrition
Calories: 579kcal | Carbohydrates: 26g | Protein: 32g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 2795mg | Potassium: 1186mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5506IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 5mg